Shortcrust pastry

To make the shortcrust pastry, place flour, icing sugar and butter in the bowl of a food processor; process until mixture resembles fine breadcrumbs. Add egg yolk and process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2

Divide pastry into 8 portions. Roll each portion on a lightly floured surface to form an 8x15cm rectangle. Line base and sides of a 6x11cm rectangular tart tin with removable bases with pastry. Continue with remaining pastry to make 8 tartlets. Place on an oven tray and refrigerate for 15 minutes to rest.

Step 3

Preheat oven to 200°C. Combine chocolate and liqueur in a medium heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the egg yolks and whisk to combine.

Step 4

Use an electric mixer to whisk cream until firm peaks form. Add half to the chocolate mixture and stir to combine. Add remaining cream and gently fold to combine.

Step 5

Use an electric mixer to whisk eggwhites in a clean dry bowl until soft peaks form. Gradually add sugar and whisk until mixture is thick and glossy. Add to the chocolate mixture and gently fold until just combined.

Step 6

Use a fork to prick the bases of the pastry cases. Bake in preheated oven for 10 minutes or until golden and crisp. Remove from heat and set aside to cool.

Step 7

Spoon the chocolate mixture into each pastry case and place in the fridge to chill. Top with blackberries, redcurrants and raspberries to serve.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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